This recipe was modified from the one in September's recipes+. It called for sliced mozzarella, and mustard, not pesto. Oh, and middle rasher bacon, not fancy, incredibly tasty, smoked prosciutto.
Pesto Cheese Pocket Chicken
150g grated mozzarella
8 slices prosciutto
4 small chicken breasts
Mix the cheeses and pesto together. Slice a deep slit into the thick part of each chicken breast, and stuff with cheese. Wrap until fairly well covered, with prosciutto, securing with toothpicks if need be. The recipe called the chicken to be browned on the stovetop, but I put it straight into the oven because I was making pies for dessert. 30 minutes at 200°C and it was good.
Master Four informs me that he doesn't like pesto, but I think if I don't let him see me put it in dinner, he wouldn't mind. He likes basil, just not the green colour of the ricotta mix. We'll see tomorrow, because the Gnocchi bake calls for pesto too.